VIDEO POST: New healthy Butternut-pie recipie, pumpkin spiced! (Pumpkin pie)

(This Post was created on 6th November 2014) It has since been updated to include the recipe, for anyone not wanting to watch the video and see my messy kitchen!

So much pastry, eep!

Smooth creamy butternut squash, cooked until firm and decided, with a Christmas-style ‘Pumpkin Spiced’ flavour. Perfect for filling your family’s sweet tooth and keeping your waist line down, a great way to introduce vegetables to your day.

Smooth creamy butternut squash sauce, cooked until firm and decadent, with a Christmas-style ‘Pumpkin Spiced’ flavour. Perfect for filling your family’s sweet tooth and keeping your waist line down.
133 calories a portion with 6 portions.7″ pie

Ingredients
1/2 butternut squash
1 eggs (White optional)
1 tsp of spice mix (ginger, cinnamon, cloves)
1tsp of honey
*2tbsp of brown sugar (This was for the video, you could double your honey instead!)
Pastry case or (1/2 cup Flour, 1/4 cup butter)
*Gluten Free pastry.

Tip: I’d really recommend doubling everything I’ve used in the video and in the recipe, the pie was only tiny!

Instructions
Chop your butternut squash into 1″ cubes, spread onto a tray and bake for 30 minutes or until tender (in the video I sprinkled with sugar) I was unhealthy back then though.

Whilst it’s baking you can make or prep your pastry*, even better if it’s made it can bake with your butter nut squash, saves the cost of your gas bill on the oven.

Once baked wait for the butternut squash to cool slightly, place it all (spices included) I used a own brand spice blend, into the blender and pop in an egg, for a richer flavour and custardy texture you can use just yolk with 1 tbsp of milk.

Once your mixture’s mixed and your pastry is puffed, pour it into the case and bake for 15-25 minutes. It should be firm to the touch like a cheese cake!

If you liked this video make sure you check out my spiced seeds and salty fries Recipe here:http://bit.ly/1A35EWt

 

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